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First Look: TanakaSan Tackles Contemporary American Asian Food in Seattle

Jay Friedman Post a comment

Inside Tom Douglas and Eric Tanaka's vast new Seattle complex, Assembly Hall, featuring Tanaka's eponymous American Asian restaurant, which they say cuts across cuisines and pleases personal cravings more than playing toward authenticity. More

Pizza City Guides: Tom Douglas's Seattle

Slice Niki Achitoff-Gray 8 comments

To say that we trust Tom Douglas when it comes to Seattle's restaurant scene would be an understatement. We've asked him to recommend everything from his favorite eateries to Seattle's best burgers. Of course, it doesn't hurt that the chef just happened to be crowned the nation's Best Restaurateur at last year's James Beard awards. With 12 restaurants under his belt, including two pretty serious pie shops—not to mention a catering business, a line of specialty foods, and a professional bakery—we figured it was high time to get his take on Seattle's expanding pizza scene. More

Tom Douglas's Guide to Where to Eat in Seattle, WA

The Serious Eats Team 16 comments

Our buddy Tom Douglas is perhaps Seattle's best-known chef-restaurateur. He has two pizzerias, a bakery, a Greek spot, a tavern, a seabar, a biscuit-erie (yes, it's now a word), and other eateries all over town. The man knows how to feed people—and he also knows how to feed himself! Tom shared his favorites for pizza, doughnuts, dive bars, and more around Seattle. More

Seattle: At Lola, A Lamb Burger That Doesn't Miss a Bleat

A Hamburger Today Chris Hansen 7 comments

Lola's lamb burger arrives beautifully juicy with welcome background notes of char and the right amount of salt. It's a wallop of lamb-y richness—a boon for people that love the funkiness of the animal. More

Burger City Guides: Tom Douglas's Favorite Burgers in Seattle

A Hamburger Today Allegra Ben-Amotz 10 comments

With 10+ restaurants and a James Beard award for Best Northwest Chef under his belt, Tom Douglas is a staple of the Seattle dining scene. And if there's one thing Tom does best, it's burgers. Chefs city-wide source their buns from his bakery, Dahlia Bakery, and diners come to his restaurants Palace Kitchen and Brave Horse Tavern to experience his elevated renditions of the fast-food classic. Here are Tom's top five Seattle burgers. More

The Latest From Seattle's Tom Douglas: Seatown Seabar at Pike Place Market

Leslie Kelly 2 comments

The best way to warm up for the Seatown Seabar is to first walk through the Pike Place Market. Those photo-opp-worthy displays of fish and pretty produce that inspires Seatown's kitchen will put you in the mood for the ever-changing menu at the latest restaurant from chef Tom Douglas, located on a prime corner across from Seattle's landmark market. More

Blogwatch: 'Foodie Call' Visits Serious Pie in Seattle

Slice Maggie Hoffman 8 comments

Gary of Foodie Call made a pilgrimage to Serious Pie in Seattle recently. He was pretty impressed with the chanterelle mushroom and truffled cheese pie. More

Critic-Turned-Cook Steps Up Her Game at Tom Douglas' Culinary Camp

Leslie Kelly 6 comments

I went to camp this week. Not weenie-roasting, Kumbaya-singing, capture-the-flag camp, but the Tom Douglas Culinary Camp: five days of demos and eating, cooking competitions and more eating, then some drinking and some snacks, and maybe the chance to chat up a famous chef like Vikram Vij from Vij's in Vancouver, B.C., a restaurant that's so freaking fantastic people are willing to wait three hours for a table. More

Critic-Turned-Cook Searches for Signature Dish

Leslie Kelly 15 comments

What's your signature dish? You don't have to be a four-star chef to have a dish that defines you. My grandmother was famous for her baked beans, fried chicken, and snappy dill pickles. Like the scribbled handwriting that has become illegible over time, my signature dish has shifted through the years. More

Critic-Turned-Cook Enjoys a Double Helping of Mario Batali

Leslie Kelly 4 comments

Watching a playful exchange between culinary giants Mario Batali and Tom Douglas reminded me of a key ingredient in the making of a great chef: that intangible quality known as charisma. You can't learn it in cooking school. You can't fake it until you make it. You've either got it or you don't. And those two have got it going on. More

Palace Kitchen in Seattle: The Best Tom Douglas Restaurant?

Erin Zimmer 8 comments

Smoky lamb sausage appetizer and gateau basque dessert. [Photographs: Erin Zimmer] Palace Kitchen 2030 5th Avenue, Seattle Washington 98121 (b/n Virginia and Lenora Street; map); 206-448-2001 tomdouglas.com/palace-kitchen Tom Douglas has a bakery, pizzeria, seafood restaurant, Greek spot, and two other eateries in Seattle, all within walking distance of each other. Depending on what food mood you're in, you'll find the right one—or if you're just hungry (and in town for a day) you'll feel overwhelmed and confused. Which to pick?! On a recent visit, Carey and I squeezed in both Palace Kitchen for dinner and Dahlia Bakery for breakfast within about ten hours of each other. We were that serious about experiencing the Tom Douglas juggernaut that Ed (and... More

Seattle: Tom Douglas's Dahlia Bakery

Sweets Carey Jones 17 comments

There was no way we could pass up a breakfast at Dahlia Bakery. So we set out early the next morning to try the most cared-about breakfast sandwich in all the land. As it turned out, we had a few to choose from—before hitting the sweet treats, too. More

Serious Pie: Seattle's Favorite Pizzeria Lives Up to Its Name

Slice Daniel Zemans 7 comments

Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time Seattle. --The Mgmt. My camera is level; the ground in Seattle is not. [Photographs: Daniel Zemans] Serious Pie 316 Virginia St., Seattle, WA 98101 (map); (206) 838-7388‎; Website Pizza Style: Artisanal Oven Type: Wood-fired The Skinny: The Restaurant King of Seattle turns out some top-quality pies with top-notch ingredients and an incredibly airy crust Price: Pies range from $14 to $16. During happy hour, 3–5 p.m., M–F, half-sized pies are available for $5 each After three fantastic days on Orcas Island, an... More

Sunday Brunch: Loretta's Buttermilk Pancakes

Serious Eats Ed Levine 3 comments

All right now, it's Sunday, three days after you've stuffed yourself with turkey and stuffing. I figure you're pretty sick and tired of Thanksgiving leftovers, so for Sunday Brunch I've plucked (ha, ha) a great pancake recipe from Tom Douglas'... More

Sunday Brunch: Wild Rice Waffles with Smoked Salmon, Sour Cream, and Chives

Serious Eats Ed Levine 4 comments

My friend Tom Douglas came up this ingenious, savory take on waffles for his best-selling first cookbook, Tom Douglas' Seattle Kitchen. Tom's recipe calls for making gravlax and chive crème fraîche. I've simplified his version by substituting smoked salmon, chopped... More

Sunday Brunch: Tom Douglas' Corned Beef Hash

Serious Eats Ed Levine 12 comments

When the weather gets cooler I start craving corned beef hash. My friend Tom Douglas, perhaps Seattle's best-known chef-restaurateur (Dahlia Lounge, Palace Kitchen, and Etta's Seafood, among others), has a great corned beef hash recipe in his first book Tom... More

Sunday Supper: Slow-Roasted Pork with Caraway Onion Gravy

Serious Eats Adam Kuban Post a comment

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I'm on a pork kick with Sunday Supper lately. This is one I've made for a small... More

What Are You Grilling This Labor Day Weekend?

Ed Levine 10 comments

Labor Day weekend brings grills out in force in this country, and I'm definitely going to be cranking up my decrepit Weber Kettle on Cape Cod (Note to self: replace the Kettle next summer). Though my wife Vicky is going to be after me to grill something healthy like fish or boneless, skinless chicken breasts, I'm afraid I'm leaning toward steak, specifically my friend and sometime co-author Tom Douglas' Rib Eye Steak with Garlic Bruschetta and Aged Balsamic Vinegar. It comes from Tom's cookbook, Tom Douglas' Seattle Kitchen. This recipe is easy, quick, and will have your guests moaning with pleasure. Tom calls for boneless rib-eyes, but if you can find bone-in rib steaks buy them. The bone imparts a... More

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